I made this Armenian Nutmeg Cake for the A to Z Challenge that is back a break of 2 months due to the COVID19 pandemic. On this challenge, this month we had to cook with an ingredient whose English name begins with N and I chose nutmeg.
I was vacillating between nigella seeds (an ingredient I am particularly fond of) and nutmeg, when my research threw up the recipe for this Armenian Nutmeg Cake. I was intrigued because I never thought of spicing a cake with nutmeg (Jaiphal in Hindi and Marathi).
As I read the recipe, I also realised that this cake has a very different texture. It has a crunch pie like base and then a dense cake on top of it.
Do try this cake and you will not be disappointed.
Other Cake Recipes for You to Try
- Gulab Jamun Mix Cake (Eggless)
- Basbousa: Middle-Eastern Semolina Cake (Eggless Rava Cake)
- Chhena Poda | Baked Cottage Cheese (Paneer) Cake from Odisha
- Orange and Poppy Seed Cake – Donna Hay’s Recipe
Recipe Source: food.com
How to Make Armenian Nutmeg Cake
- The Basic Preparations
- Grease a 9″ round cake tin and line with parchment paper. I would recommend that you line the dish so that you can get the cake out easily. I did not and it was a bit tricky to get the cake out without damaging the base.
- Preheat the oven to 180C/350F.
- Lightly beat the egg and set aside. Vegetarians can beat 1/4 cup yogurt till it is smooth. The egg here is used as a binding agent (not a leaving agent) and so can easily be replaced by yogurt or even flax seed replacement.
- Finally cut the butter into cubes. Ensure the butter is ice cold as we want a nice pie-like crust.
- Making the Cake Base
- First, sieve or mix the flour and baking powder together so that they are well-incorporated and there are no lumps.
- Now add the cold butter cubes to the flour and rub the butter into the flour using your fingertips to form a bread crumbs like mix. Ensure there are no lumps of butter left in the mix.
- Now add the brown sugar and mix well. This mix is used for the base as well as the cake.
- Layer the base of the grease cake tin with 1/2 this flour + butter +sugar mix (about 2.25 cups).
- Using your fingers, press the mix to form an even and well-packed layer.
- First, sieve or mix the flour and baking powder together so that they are well-incorporated and there are no lumps.
- Making the Cake Batter
- First, add the soda and nutmeg powder to the milk, and mix well.
- Next, add the beaten egg to the milk and mix well.
- Pour this milk and egg mix into the remaining flour + butter + sugar mixture and mix well. You will have a runny batter.
- Pour the cake batter onto the prepared base.
- Sprinkle the chopped walnuts on top.
- Bake the Armenian Nutmeg Cake at 180C for about 45 minutes. Test with a skewer to check if the cake has baked through. Enjoy the aroma of nutmeg wafting through your home as the cake bakes. 🙂
- When the cake is baked, remove from the oven and let the Armenian Nutmeg Cake cool for 10 mins.
- Using a sharp knife, divide into 12 portions.
- Enjoy with a cup of tea or coffee!
Recipe for Armenian Nutmeg Cake
Armenian Nutmeg Cake
This Armenian Nutmeg Cake is a winner on many levels. It is an aromatic and flavourful from the nutmeg and has an unusual texture: it has a crusty base with a dense cake on top of it, and crunchy walnuts as topping. To top it all, it is a very easy cake to bake. 🙂
Equipment
- Oven
- Mixing Bowls
- 9" Round Baking Pan
Ingredients
- 2 Cups Maida, Plain flour
- 2 Cups Brown Sugar
- 1/2 Cup Cold Butter (I used salted butter)
- 1 Cup Milk
- 1 Egg (or 1/4 Cup Thick Yogurt)
- 1 tsp Nutmeg Powder
- 1/2 Cup Chopped Walnuts
- 1 tsp Baking Powder
- 1 tsp Baking Soda
Instructions
The Preparation
- Grease a 9" round cake tin. Preferably line i with parchment paper as it makes it easy to get the cake out without damaging its biscuit-y base.
- Preheat the oven to 180C.
- Beat the egg.
- Cut the butter into cubes.
Making the Base
- Sieve the flour and baking powder together. Ensure there are no lumps.
- Add the cold butter cubes and use your fingers to rub the butter into the flour to form a fine-textured crumbly mix.
- Add the brown sugar and mix well.
- Take 1/2 the portion of this base (about 2.25 cups) and layer the base of the greased cake tin with it.
- Press the dry mix to form an even and well-packed layer.
Making the Cake Mix
- Add the soda and nutmeg powder to the milk, and mix well.
- Add the beaten egg to the milk and mix well.
- Add the milk+egg mix to the remaining flour mix and mix well. You will have a runny batter.
- Pour the mix onto the prepared base.
- Sprinkle the chopped walnuts on top.
- Bake at 180C for about 45 minutes. Test with a skewer to check if the cake has baked through.
- Let the Armenian Nutmeg Cake cool for 10 mins.
Nutrition
Calories: 334 kcalCarbohydrates: 54 gProtein: 4 gFat: 12 gSaturated Fat: 6 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 36 mgSodium: 219 mgPotassium: 127 mgFiber: 1 gSugar: 37 gVitamin A: 290 IUVitamin C: 1 mgCalcium: 86 mgIron: 1 mg
I always prefer cakes like these without any icing. I am in love with this nutmeg cake as I love it’s flavour too. I will try this some day with curd and I would also like to experiment it with a whole wheat flour. Lovely share for the theme, Aruna
You will love it, Niranjana. Whole wheat flour as a base may become too crispy so find a work around for that. I look forward to when you try it.
Cake with nutmeg flavour sounds totally new and interesting. The texture and colour looks amazing.
Thank you. 🙂
That cake has a heavy nutmeg flavor! It is one spice I haven’t been using much, but I am surely drooling at that cake. Makes me wish I could have a cup of chai, a slice of that cake, and a conversation with you… 🙂
I don’t use nutmeg much either but am a convert now. Here is a tip I got from a neighbour; if you are unable to sleep, mix 1/4 tsp nutmeg in 1 glass warm milk and drink it. It is apparently a known sleep remedy.
I hope we get to meet and chat soon.
The cake looks awesome and such a lovely look. who can ever resist this treat. I was only wondering about so much nutmeg. Usually recipes call for a pinch. But since you have already made it it should be ok. I will surely make it .
The cake does need that much nutmeg and the flavour is just right. 🙂
The cake looks simple, but exotic in its own way. The texture and taste of the cake, the way you put it, sound so very interesting. I’d never have thought of using nutmeg in a cake either!
I am happy to have discovered this cake. Cannot wait to make it again.
Really a delightful cake. Used nutmeg but never made cake in this method. Loved this method and flavour. Can’t wait to try it.
the flavour of nutmeg in this cake sounds delicious.. we always prefer tea cakes, and I should probably try out this recipe soon for a celebration that’s pending at home ! great clicks too, Aruna !
Such a gorgeous bake and looks so soft and delicious. I love the flavor of nutmeg in cakes. Wish you pass me a slice for Tea
The unique part of the recipe is the crumb base with butter and flour which is very common in pie crusts. Many find nutmeg to be quite strong but I love it. I add it to my lassi and badam milk too and end up adding a bit extra too at times as I love the aroma and the flavour that envelopes your mouth. This cake is absolutely stunning Aruna and loved that you have shared the info on how to make it eggless. Quite useful.
Initially when I read the ingredient list I was thinking with 2 cups flour and 2 cups sugar, that’s going to be a large cake. Only to realize as I read on that this cake has a crust and the cake. With nutmeg and walnuts that’s one inviting cake.
I loved the flavor of nutmeg into my cakes too, it really enhance the whole flavor. I love the name of the cake, why would they called armenian. this cake has unique texture and method too, I’ld love to try this one too. Thanks for sharing!
It is from Armenia and hence the name. 🙂 🙂 🙂
A slice of this beautifully baked nutmeg cake with a crust and a cup of tea will be a perfect combo. Loved this idea to have crust and than top it with the batter and bake ! And nutmeg takes it to another level, beautiful share Aruna !
Wow, simply wow. Making biscuit layer and baking along with cake is completely new to me. Very interesting. Would love to try this definitely. Bonus is that you have given both versions i.e. with egg and without. It is very helpful. Awesome post for the challenge.
Thank you, Anshu. I loved the cake and have made it once more since.
I too never tried nutmeg flavor in cakes and cake with biscuit the biscuit base sounds an interesting option to try.. Love everything about this cake. will soon try it.
Cannot take my eyes off this delightful nutmeg cake. Loved the way it has an unusual biscuit crust with cake layer above it. Would love to try it with the egglesss version you have shared here.
That must be one amazing smell when you bake this. Seeing this beautiful texture of the cake. I am quite tempted to try it.
This cake seems so aromatic and flavorful by the use of nutmeg. I love the unusual texture of this cake, the base and the cake batter on it. So easy cake to bake, still interesting !